Ingredients:

  • 2 large Russet or Maris Piper Potatoes (approx. 350-400 g each)
  • 1 Tbsp Olive Oil (or neutral cooking oil like grapeseed)
  • 1 tsp Coarse Sea Salt (e.g., Maldon)
  • Freshly Ground Black Pepper (To taste)

Instructions:

  1. Preheat the Finisher: Set your conventional oven or air fryer to the highest possible temperature (ideally 220°C / 425°F). Place the baking sheet or oven tray inside to preheat.
  2. Wash and Prep: Scrub the potatoes well. Crucially, pierce each potato aggressively at least 6–8 times all over using a fork or skewer. This allows steam to escape during cooking.
  3. Microwave Blitz: Place the pierced potatoes directly onto the microwave turntable. Cook on high power (100%) for 4–5 minutes (4 minutes for smaller potatoes), turning them over halfway through. The potato should feel slightly softened when squeezed.
  4. Dry and Score: Carefully remove the hot potatoes (use oven gloves!). Using a sharp knife, score a long, shallow slit down the length of each potato to encourage the skin to break open and release final moisture.
  5. Oil Up: Brush the entire surface of the potatoes liberally with the oil. Ensure the oil gets right into the scored slit.
  6. Season Heavily: Sprinkle the potatoes generously with the coarse sea salt and a touch of pepper. The salt will adhere to the oil and create the coveted crunchy crust.
  7. Sear: Place the seasoned potatoes directly onto the preheated hot tray in the oven (or into the air fryer basket). Cook for a rapid 4–6 minutes. Watch carefully until the skin is deeply golden brown, taut, and audibly crisp.
  8. Serve Immediately: Remove the potatoes, split them open further, fluff the interior flesh with a fork, and load them up with your desired toppings.